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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a corn chowder that includes a lot of other summer vegetables. Very good with a salad and some garlic bread. Ingredients:
6 slices bacon |
6 cups fresh corn kernels |
2 leeks, chopped (enough for two cups) |
2 minced garlic cloves |
1/2 cup diced onion |
1 zucchini, chopped (enough for about 1 cup) |
3 potatoes, chopped (enough for about 2 cups) |
3 cups chicken broth |
1/2 cup whipping cream |
1/4 teaspoon cayenne pepper |
fresh chives, chopped (about 2 tbsp.) |
5 roma tomatoes |
Directions:
1. Saute the bacon in a large pot or deep skillet over medium-high heat until crisp and brown. Transfer bacon (using slotted spoon) to paper towels to drain. Once the bacon cools, chop the bacon (or chop before cooking - up to you).
2. Add corn, leeks, garlic cloves, onion, zucchini, potatoes to the bacon drippings and saute for about 5 minutes.
3. Add the 3 cups of chicken broth to the sauteed vegetables and simmer uncovered over medium heat until vegetables are tender - about 20 minutes.
4. Transfer 3 cups of the soup to a blender and puree until smooth.
5. Return the puree to the soup in the pot/skillet. Stir in cream and cayenne pepper.
6. Bring the chowder to a simmer and thin it with more broth if it's too thick.
7. Season to taste with salt and pepper. Ladle the chowder into bowls and sprinkle with chopped tomatoes, bacon and chives.
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